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34
RECIPES
FOOD
CATEGORY
FOOD CLASS
AMOUNT
ACCESSORIES TO USE
VEGETA
BLES
R
OOT
VEGETA
-
BLES
,
BOILED
200
G
- 800
G
M
ICROWAVE
SAFE
VESSEL
WITH
COVER
C
UT
IN
EVEN
SIZES
, add 2-4tbsp water
V
EGETABLES
,
BOILED
200
G
- 800
G
M
ICROWAVE
SAFE
VESSEL
WITH
COVER
C
UT
IN
EVEN
SIZES
, add 2-4tbsp water
V
EGETABLES
,
FRO
-
ZEN
200
G
- 800
G
M
ICROWAVE
SAFE
VESSEL
WITH
COVER
A
DD
2-4tbsp water
T
OMATO
GRATIN
4 S
ERVINGS
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
L
AYER
4
SLICED
TOMATOES
(700g) and 1 thinly sliced courgette (250g)
in a buttered dish. Season with salt and pepper and herbs and
sprinkle 250-300ml grated cheese on top plus some lumps of
butter.
S
TUFFED
PEPPERS
4 S
ERVINGS
G
LASS
D
RIP
T
RAY
C
UT
4
PEPPERS
in half and remove cores and seeds.
Mix together 400g minced beef, ½ chopped onion, 1 egg, 2 tbsp
bread crumbs, 4 tbsp milk or water. Season with salt, pepper, cur-
ry powder and thyme.
Stuff peppers with the mixture and place them on the glass tray.
Sprinkle bread crumbs and lump butter on top. Pour 2-3 tbsp to-
mato juice or water on the Glass Drip Tray.
V
EGETABLE
GRA
-
TIN
,
FROZEN
600
G
- 1,2K
G
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
I
F
PACKED
IN
FOIL
, move it to a suitable container
V
EGETABLE
GRA
-
TIN
4 S
ERVINGS
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
P
LACE
500
G
-600
G
COOKED
VEGETABLES
in a buttered dish. Cover with
200-250ml white sauce and sprinkle grated cheese mixed with
bread crumbs on top.
LASAGNE
L
ASAGNE
,
FRESH
4 S
ERVINGS
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
C
OOK
A
MEAT
SAUCE
of 400-500g minced beef, 1 chopped onion, 2
tbsp oil, garlic, 500g canned tomatoes and 1½ beef stock cube +
100ml water. Season with salt, pepper and herbs.
C
OOK
A
WHITE
SAUCE
of 50g butter, 40g flour (3/4 dl), 600 ml milk.
Season with salt, pepper and nutmeg.
L
AYER
THE
SAUCES
together with 300g lasagne sheets and 100g grat-
ed mozzarella in a buttered dish, top with 40 – 50g parmesan.
L
ASAGNE
,
FROZEN
600
G
- 1,2K
G
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
I
F
PACKED
IN
FOIL
, move it to a suitable container
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